Pink rose-shaped raspberry-flavored cheesecakes make lovely desserts for Mother's Day, weddings, bridal showers, ladies luncheons, and garden parties.
Preheat oven to 325 degrees Fahrenheit.
Press the thawed raspberries through a fine-mesh sieve to remove seeds.
Beat cream cheese until smooth and creamy.
Add sugar and beat until light and fluffy.
Beat in eggs.
Pour in raspberry puree and lemon juice.
Beat just until combined.
Fill one silicone rose mold halfway with the raspberry cheesecake filling.
Use a food-use-only paintbrush to push the filling into all the small grooves in the rose mold and to pop any air bubbles.
Fill the mold with more cheesecake filling.
Repeat filling a total of 10 rose molds.
Set molds on a rimmed baking sheet or in a roasting pan.
Set pan in the oven and fill the pan with very hot water until the water comes halfway up the sides of the rose mold.
Bake for 18-24 minutes until the tops of the cheesecakes no longer look wet but the center still jiggles.
Remove from the oven and from the water bath.
Let cool at room temperature for 20 minutes then refrigerate for 30 minutes. Cover with plastic wrap and pop in the freezer for at least 3 hours.
Remove from the freezer and push the rose-shaped cheesecakes out of the mold.
Immediately set on a small dessert plate.
Allow them to thaw at room temperature for about 30 minutes before serving.
Pour chocolate and heavy whipping cream into a microwave-safe bowl and heat on high power for 30 seconds. Let rest for about 3 minutes then stir until smooth.
Pour into a squeeze bottle and let cool until slightly thickened.
Pipe stems and leaves, dots, or squiggles onto the plate before adding the cheesecake rose.
Raspberry Cheesecake Roses https://hungryhappenings.com/raspberry-cheesecake-roses/